Spicy Black Bean and Vegetable Soup

VN:F [1.9.17_1161]

Rate this Recipe

please wait...

Rating: 5.0/5 (9 votes cast)

Spicy Black Bean and Vegetable Soup

This flavorful soup is not only good for you, it’s also easy to make, and very comforting. Whether you enjoy it on a cold winter night or as a satisfying lunch during the warm days of summer, it will fill you up and leave you feeling satisfied for hours. What a great way to get your veggies! A gluten free, vegetarian and vegan recipe.

Print Recipe

Spicy Black Bean and Vegetable Soup

A wonderful soup that's loaded with flavor. This spicy black bean and vegetable soup is naturally gluten free, vegan, and vegetarian, but you can easily add a protein if you prefer. Serve with a piece of crusty bread, or tortilla chips for a delicious lunch or dinner.

Servings

Ingredients

1Tbspolive oil

1onion, chopped

2carrots, chopped

1stalkcelery, chopped

3clove garlic, minced

1Tbspchili powder

2tspground cumin

1/2tspred pepper flakes, or to taste

4cupsvegetable stock (1 quart)

114.5 ouncecan stewed tomatoes

215 ouncecans black beans rinsed & draned

18.75 ouncecan whole kernel corn, drained

1Tbspfreshly squeezed lime juice

kosher or sea salt, to taste

freshly ground black pepper, to taste

avocado, chopped, optional(for garnish)

chopped fresh cilantro, optional(for garnish)

Servings

Ingredients

1Tbspolive oil

1onion, chopped

2carrots, chopped

1stalkcelery, chopped

3clove garlic, minced

1Tbspchili powder

2tspground cumin

1/2tspred pepper flakes, or to taste

4cupsvegetable stock (1 quart)

114.5 ouncecan stewed tomatoes

215 ouncecans black beans rinsed & draned

18.75 ouncecan whole kernel corn, drained

1Tbspfreshly squeezed lime juice

kosher or sea salt, to taste

freshly ground black pepper, to taste

avocado, chopped, optional(for garnish)

chopped fresh cilantro, optional(for garnish)

Instructions

Add 1 Tbsp of olive oil to a large dutch oven and heat over medium heat, just until the oil begins to shimmer. Stir in the chopped onions, carrot, and celery; sprinkle with a little sea salt or kosher salt. Cook about 10 to 15 minutes, or until the vegetables are soft, stirring frequently.

Stir in the minced garlic, chili powder, cumin, and red pepper flakes; cook about 30 seconds, just until fragrant. Add the drained beans, stewed tomatoes, and vegetable stock; bring to a simmer over medium-high heat. Cook at a gentle simmer, about 30 minutes, or until the beans are very tender.

Add about 4 cups of the soup to a blender jar; puree until smooth. Use a dish towel to hold the cover of the jar in place, allowing a little gap for steam to escape. Be careful, the soup and steam are very hot. Return the pureed soup back to the pot and stir in the corn and lime juice. Simmer 10 to 15 minutes or until the corn is heated through. Add salt and pepper, to taste. Serve; garnish with some chopped avocado and cilantro, if desired.